Easy Mushroom Sauce

This recipe for mushroom sauce is a perfect for a grilled steak, or air-fried chicken, sautéed fish, or even pasta. It's easy to make and you can customize how chunky it is.

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Chunky mushroom Sauce on a chicken breast with rice and salad greens, on a white plate.

Easy Creamy Mushroom Sauce

Everyone should know how to make a simple mushroom sauce. Why? Well, because mushrooms are the perfect vegetable to flavor a sauce. In fact, I’m having a hard time thinking of another vegetable (other than tomato) that makes such a simple and delicious sauce. The earthy flavor of mushrooms pairs so nicely with so many different foods that it is a great sauce to have at your fingertips whenever you plan on enjoying steak, chicken, pork or even just need a sauce for pasta. 

Three different types of mushrooms on a cutting board with a knife.

What Mushrooms to Use for Mushrooms Sauce?

Easy question – any mushrooms can be made into a sauce! More often than not, I use brown cremini mushrooms for a mushroom sauce, but that’s just because that is what I usually have on hand. White button mushrooms are perfect to use and shiitake mushrooms also make a delicious sauce.  Portobello (with the gills removed), Porcini, Morel or even Chanterelle mushrooms can be made into a sauce, although these mushrooms tend to be more expensive than white or cremini. Whatever mushroom you decide to use, you will determine how chunky your sauce is by how thick or thin you slice your mushrooms. If you want a chunky mushroom sauce, slice these mushrooms ½-inch thick. If you want the sauce a little more delicate, Thinly slice the mushrooms – ¼-inch thick at most.

Sliced mushrooms and minced shallots on a cutting board with a knife.

Mushroom Sauce for Pasta

The other ingredients in this sauce are very simple – minced shallot, dried (or fresh) thyme, Worcestershire sauce, a little sherry (optional), some stock and heavy cream. Regardless of what you’re making to enjoy with this mushrooms sauce, you’ll start by making this sauce as directed in the recipe. Then, if you’re making this sauce to coat a pasta, you may end up adding a little extra stock to get the sauce to the consistency you want. 

Mushrooms in a saute pan with salt and pepper next to it.

The Key to Cooking Mushrooms

Mushrooms do require a little attention when you are cooking them. If you want color on the mushrooms, the key is twofold: don’t add salt until the end and don’t stir the mushrooms for at least the first two to three minutes. Go ahead and add them to the pan, toss to coat with butter, but then walk away and let the mushrooms sear. Don’t add any salt at this time because salt will draw out the moisture from the mushrooms and water will inhibit the browning of the mushrooms. So – no salt, no stir. Then, toss the mushrooms and you’ll see they have browned beautifully on that first side.

A hand pouring cream into a skillet of sautéed mushrooms with salt, pepper and a wooden spoon.

Mushroom Sauce for Steak, Chicken or Pork

Once the mushrooms are brown, deglazing with a little Worcestershire sauce (a salty seasoning ingredient) and a little sherry will not only add flavor, but will bring up any flavor from the brown bits on the bottom of the pan (cleaning your pan at the same time!). Add the stock and heavy cream and let the liquid reduce. You’ll know the sauce has reduced enough because it will coat the back of a spoon. That means, when you coat a spoon with the sauce, you’ll be able to drag your finger down the back of the spoon, leaving a pathway. Once the liquid has reduced and concentrated its flavor, just season the mushroom sauce with salt and pepper and you’re ready to spoon it over whatever you are enjoying for dinner. So, enjoy!

A finger showing sauce coating the back of a spoon.

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Mushroom Sauce

  • Prep Time: 10 m
  • Cook Time: 20 m
  • Total Time: 30 m
  • Servings:


  • 1 tablespoon unsalted butter
  • 12 ounces baby Bella cremini mushrooms, sliced ¼” thick
  • 1 shallot finely diced
  • 1 teaspoon fresh thyme leaves or ¼ teaspoon dried thyme
  • Salt and freshly ground black pepper
  • 1 teaspoon Worcestershire sauce
  • ¼ cup dry sherry
  • 1 cup chicken or vegetable stock
  • ½ cup heavy cream


  1. Melt the butter in a 12-inch skillet over medium-high heat. Add the mushrooms and shallots to the pan. Stir to coat with the butter, then let the mushroom sit and start to cook without stirring. When they start to brown on one side, then stir the mushrooms.
  2. Add the thyme and season with freshly ground black pepper.
  3. Cook for a 3 to 5 minutes until the mushrooms are brown. Stir in the Worcestershire sauce. Add the sherry and deglaze the pan by scraping up all the bits on the bottom of the pan. Add the stock and the heavy cream.
  4. Reduce the heat and simmer for 5 to 10 minutes until the sauce has reduced and thickened. It should coat the back of a spoon. Remove the pan from the heat and season to taste with salt and freshly ground black pepper.
  5. Serve warm over chicken, pork, steak, fish or noodles.
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